vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Syllabub
From Cassell's dictionary of cookery, 1892
Serves 2
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 468. The excerpt below is the record exactly as published.
syllabub is first put into a large China bowl with sugar to taste. It ) is then milked on till the bowl is full, and afterwards when cold, it is covered with clotted cream. A little grated nutmeg, or pounded cinnamon (or both may be used) is sprinkled over the top when sei-ved. A pint of port and one of sherry
Cook this with the app: pantry check, scaling, and the assistant.